Toffee Coffee Recipes

TOFFEE COFFEE

Toffee Coffee image

Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield Makes 5 servings, about 1 cup each.

Number Of Ingredients 5

Ingredients

6 Tbsp. MAXWELL HOUSE Decaffeinated Coffee
1/3 cup caramel ice cream topping
1/3 cup chocolate syrup
4-1/2 cups cold water
1/3 cup thawed COOL WHIP Whipped Topping

Steps:

Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
Add water to coffee maker; brew. When brewing is complete, stir until well blended.
Pour into 5 coffee mugs. Top evenly with whipped topping.

Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g

TOFFEE-FLAVORED COFFEE

Toffee-Flavored Coffee image

With its chocolate toffee flavor, this soothing java drink from our home economists makes mornings pleasantly perk along. Treat yourself to a cup in the afternoon as a special pick-me-up.

Provided by Taste of Home

Time 15m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 cup milk chocolate toffee bits
5 cups hot brewed coffee
2 tablespoons butterscotch ice cream topping

Steps:

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

Nutrition Facts : Calories 242 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.

COFFEE TOFFEE CRUNCH BARS

Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

HOT BUTTERED TOFFEE COFFEE

Hot Buttered Toffee Coffee image

Got this in a recipe group. I haven't tried it (Yes I know that's annoying) but it sounds awesome and I WILL try it & thought some of you might like to also.

Provided by JanetB-KY

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces coffee mocha ice cream
6 ounces hot coffee
2 tablespoons butterscotch topping
2 teaspoons almond liqueur
whipped topping
1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar

Steps:

Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.

Nutrition Facts : Calories 105.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 146.6, Carbohydrate 27, Fiber 0.4, Protein 0.8

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